Ingredients
- 1 2 pound rack of lamb (about 8 ribs)
- 3 tbsp olive oil, divided
- 3 tsp fresh rosemary, chopped
- 2 12 ounce containers cherry tomatoes
Instructions
- Preheat oven to 425°F.
- Rub lamb with 1 tablespoon oil; sprinkle with 1 1/2 teaspoons rosemary, then salt and pepper. Place on large rimmed baking sheet. Place 2 tablespoons oil, 1 1/2 teaspoons rosemary, and tomatoes in large bowl. Sprinkle with salt and pepper and toss to coat; scatter around lamb. Roast lamb and tomatoes until thermometer inserted into thickest part of lamb registers 135°F for medium-rare, about 30 minutes. Let rest 10 minutes. Cut lamb between bones into individual chops. Arrange on platter with tomatoes. cover recipe
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